Despite fat in meat being frequently associated with negative connotations for the consumer, it is an indispensable component in order to obtain quality meat. To better understand the metabolism of the fat in calf meat and to enable its possible modulation in future, Martín Alzón Aldave has presented his PhD thesis on the Development and metabolism of veal fat tissue in seven Spanish autochthonous breeds of meat-yielding calves.
Seven autochthonous breeds
Martín Alzón had two aims with this project. Firstly, to typify the fat tissue of both light weight calves (320 Kg live weight) and heavy weights (540 Kg live weight) from the main Spanish meat-producing breeds: Asturiana, Avileña, Morucha, Parda Alpina, Pirenaica, Retinta and Rubia Gallega. To this end he studied, amongst other factors, the amount of fat, the size of the adipoceres and the activity of the principal lipogenic enzymes of the internal fatty deposits and of the canal.
Iñaki Casado Redin | Basque research
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